Vegan Snickerdoodles

• FOR THE COOKIES:
• 1-1/3 cup All-purpose Flour
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1/2 cups Coconut Oil, Softened
• 3/4 cups White Sugar
• 1 teaspoon Vanilla Sugar
• 1 whole Ripe Banana, Peeled And Mashed
• 1 teaspoon Vanilla Extract
• 1/4 teaspoons Almond Extract
• FOR THE COATING:
• 1/4 cups Sugar
• 1/2 Tablespoons Cinnamon

1. Preheat oven to 375 F. Line two baking sheets with parchment paper.
2. In a medium bowl mix flour, baking soda, baking powder and salt. Set aside.
3. In the medium bowl of a standing electric mixer fitted with the paddle attachment, cream coconut oil and sugars until light and fluffy. Add in the mashed banana, vanilla, and almond extract. Mix until incorporated.
4. Add your dry ingredients to your wet ingredients and mix with a wooden spoon until a dough forms.
5. Combine coating ingredients in a small bowl.
6. Use a teaspoon or a mini ice cream scoop to scoop your dough and form balls. Roll in cinnamon sugar. Place on parchment paper lined baking sheets, spacing them about 2 inches apart.
7. Bake in preheated oven for about 10 minutes or until golden brown. Do not over bake, they should still feel soft in the middle.
8. Remove from oven and let them sit on the baking sheet for 2 minutes. Move the cookies to a rack to cool completely. Store in an airtight container.

allpurpose, baking soda, ubc, salt, coconut oil, white sugar, vanilla sugar, banana, vanilla, ubc, coating, ubc, cinnamon

Taken from tastykitchen.com/recipes/desserts/vegan-snickerdoodles/ (may not work)